Homemade Cinnamon Roll Casserole
Creamy, warm, and impossibly gooey — this Homemade Cinnamon Roll Casserole is the ultimate cozy breakfast that feels like a hug in a baking dish.
Servings: 8 servings
Equipment
- 13×9-inch glass baking dish
- Mixing Bowl
Ingredients
Ingredients
- 2 tablespoons melted butter or baking spray for the dish
- 2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing separated and icing reserved
- 4 large eggs room temperature
- 1/2 cup heavy whipping cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1/4 cup maple syrup
- 1 serving icing from the cinnamon rolls for garnish, warmed slightly before drizzling
- to taste additional maple syrup optional, for garnish
Instructions
- Preheat oven to 375°F.
- Pour melted butter into an ungreased 13×9-inch glass baking dish or use baking spray to coat evenly.
- Separate the cinnamon rolls and reserve the icing for later.
- Cut each roll into 8 pieces and place the pieces evenly over the melted butter in the dish so they cover the bottom in a single layer as much as possible.
- In a medium bowl, whisk the eggs until combined, then beat in the heavy cream, ground cinnamon, and vanilla extract until the custard is smooth.
- Pour the egg and cream mixture evenly over the cinnamon roll pieces, making sure pieces are moistened and the custard settles between them.
- Sprinkle the chopped pecans evenly over the top, then drizzle the 1/4 cup maple syrup across the casserole for added sweetness and caramelization.
- Bake for 20 to 28 minutes, or until golden brown on top and the center is set (a knife inserted into the middle should come out mostly clean).
- Remove from oven and cool for 15 minutes to allow the custard to finish setting and to make slicing easier.
- Warm the reserved icing in the microwave for 10–15 seconds until thin enough to drizzle, then drizzle over the casserole. Add additional maple syrup if desired for extra shine and sweetness.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze baked portions wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before reheating.